Quick and infinitely adaptable by changing out ingredients and seasonings, risotto is one of my favorite dishes to make in an Instant Pot or pressure cooker.

I’ve read that modern Italian cooks often prepare their risotto in a pressure cooker. It makes sense: My trusty old stovetop pressure cooker is Italian-made, and, world-wide, for one reason or another, many busy families have two working adults. If home-cooked healthy food is important, so are timesavers like pressure cookers.

Risotto is a culinary canvas—paint it however you like. Start with this spicy Instant Pot chard and pinto bean risotto recipe, then sub in different greens or beans, like I did in these risotto recipes featuring bok choy, spinach, or kale. You might stir in another variety of cheese, goat cheese, for example. Parmesan, the traditional risotto cheese, is always a good choice.JUMP DIRECTLY TO RECIPE

Finished risotto should be creamy, but not soupy. To get there, I cook the rice under pressure with not all of the vegetable broth, and then, after a quick release of pressure, stir the remaining broth along with the beans and greens. While the beans heat through and the greens wilt, the starchy rice makes its own creamy sauce.

It’s really not that hard to make risotto the traditional method–it just takes more time at the stove. Instead of stirring in broth ½ cup at a time, with a pressure cooker you add the liquid all at once, close the lid, and set the timer. Truth is, I’m lazy. It takes about 5 minutes for the cooker to come to pressure, and a minute for the pressure to quick release at the end, and instead of stirring risotto, I use the time to prep the chard and grate the cheese.

**Make risotto vegan by leaving out the cheese. Always taste your risotto, and if it needs a flavor bump, stir in a teaspoon of cider vinegar or lemon juice, especially if you skipped the cheese. Toasted pumpkin seeds add crunch and nutritious protein.

Last year sales of the electric Instant Pot pressure cooker went viral. If you are one of us newbies, may this vegetarian creamy greens and beans risotto lure you into the kitchen to play with your new toy. If you don’t even own a pressure cooker, I hope this recipe inspires you just the same!

Here’s how to make spicy chard and pinto bean risotto without a pressure cooker:

You’ll need more veggie broth—about 5 to 5 ½ cups. Keep it in a separate pot, on a very low simmer. Sauté the aromatics in a saucepan with the oil, then add the rice, stirring until coated with oil and slightly translucent, just as you would when pressure cooking.

Add the broth, ½ cup at a time, stirring constantly, adding more when each addition is just about absorbed. Repeat until the rice is almost tender, 20-35 minutes.

Stir in the pintos, green chiles, and chard. Continue to cook, adding more broth, ¼ cup at a time, until the chard wilts and the rice is tender but still firm, and bound with a creamy sauce. Just before serving, stir in the cheese.

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Heat the oil in the Instant Pot or pressure cooker. Sauté the onions and garlic about 5 minutes, until the onions are translucent. Add the rice and continue to stir to coat the grains. Stir in 3 ½ cups of the vegetable broth.

Lock the lid in place. Bring to high pressure and cook for four minutes. Remove from heat and release the pressure immediately, following the directions for your pressure cooker. For Instant Pots, turn the top dial to Vent.

For Instant Pots: Press saute. With stovetop pressure cooker, return to the heat. Stir in the pinto beans, green chiles, chard ribbons, and the remaining ½ cup of vegetable broth. Cook, stirring constantly until the chard has wilted and the beans are heated through. The risotto should be creamy yet still al dente, with a bite to your tongue. Stir in the cheese, if using, or red pepper flakes. Taste and add salt if you think it’s needed. If you like more spice, add another pinch of red pepper flakes. Garnish with toasted pumpkin seeds.

Recipe Notes

No pressure cooker: You will need more veggie broth—about 5 to 5 ½ cups. (Keep the broth in a separate pot on a very low simmer.) Sauté the onions and garlic in a saucepan with the oil, then add the rice, stirring until coated with oil and slightly translucent, just as you would when pressure cooking. Begin adding the broth ½ cup at a time, stirring constantly, adding more when each addition is just about absorbed. Repeat until the rice is almost tender, 20-35 minutes. Stir in the pintos, green chiles, and chard. Continue to cook, adding more broth, ¼ cup at a time, until the chard wilts and the rice is tender but still firm, and bound with a creamy sauce. Finish with the cheese, and pumpkin seed garnish, as for pressure cooker.

I’m new to insta pot. I had all the ingredients in my pantry so I thought I’d give it a try. YUM! I used jalapeno peppers instead of the mild chiles and everyone loved the ‘kick’. Reply · 20 August, 2018

Kathleen

New to Insta Pot and this was SO good. Creamy with no cream in it! I used jalapeno peppers instead of the mild chiles. I had all the ingredients in my pantry. Everyone loved it. Cumin and garlic added is a great idea. My beans already had them in the can. Not clear on the directions: “Return to heat”. So i put it all in my pan and reheated that way. What was I supposed to do? Reply · 20 August, 2018

Thanks Kathleen. You did it right. When you release the pressure that turns off the heat. When you add the beans and greens to the pot, you could turn the Instant Pot back to Saute low and cook to wilt the chard. I fixed the recipe to clarify–thanks for letting me know! Reply · 20 August, 2018

Hello and welcome!
I’m Letty.
I create meatless and plant-based recipes with seasonal whole foods, just for you! My wish is to inspire you, to help you cook food that's both healthy and delicious!
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